Po'Boys
The first step in building a Po'boy.
Toast the bun.
Location of sauce on platter.
Bottom left.
This is our drive thru standard time.
3:30
This is the type of national, fast casual seafood restaurant we want to be.
Premier
Greet them immediately
The number of tomatoes on the Po'Boy.
2
The number of hushpuppies on a platter.
3
Drop Less More Often
Do it now attitude.
When should we allow a guest to pass, make eye contact with them, smile and say hello?
Every time we come into contact with a guest
Number of shrimp on a Po'Boy
10
Number of chicken tenders on a tender platter.
4
This is placed on top of all southern spoon items.
Garnish of Parsley.
We lead our team members with this type of coaching.
Clear, concise coaching exceeding the guests' expectations
What question do we ask before leaving a table?
What else can I get for you?
Number of catfish on a Po'boy
4
Number of shrimp on a kids shrimp meal.
6
This is offered with every order.
Suggestive sell- dessert, side item or add on.
This is the type of product we serve
Freshest "made to order product"
This happens every time a guest enters the restaurant.
Greeted immediately
Type of bread used for Po'boys.
Leidenheimer
Our burger is served with onions above or under the cheese.
Under
How we want every guest to feel leaving.
Happy and thanked.
This is the % we strive for of guest satisfaction.
100%
What are Culture, Purposeful Leadership, Training and Product to Off The Hook?
Off The Hook's Core Values. The keys to our success.